LOW CARB, KETO-FRIENDLY, LOW SUGAR, HIGH FAT
Easy to make chocolate energy bombs made with coconut oil, coconut flakes and a hint of vanilla and nutmeg. High in fat and energy and low in sugar and carbohydrates, these energy bombs are great as an afternoon snack or post-workout snack.
Why make this recipe?
- Quick & easy to make
- Low on sugar – most sugar in the recipe comes from the shredded coconut flakes.
- Great snack to get your energy boost instantly
What are fat bombs?
These are usually no bake snacks made with a high quality fat, seeds, nuts and other high protein and fat ingredients. They are flavoured with chocolate, vanilla, coconut or only other suitable natural flavouring. They are usually low in sugar (but not always, so it’s worth checking a few recipes before you make the right one for you and your diet).
Fat bombs are not intended to be a pudding or sweet, they are more like a post-workout high energy snack to help you to replenish your energy fast. They are also perfect for a ‘pick me up’ snack in the afternoon and great snack for a long walks.
MY OTHER HEALTHY SNACKS RECIPES
What makes this recipe work
Using just enough maple syrup to make the fat bombs sweet, but not adding too much to make this chocolate treat too sweet.
My top tips on making this recipe successfully the first time round
Once you mix everything together, the coconut oil will start to set fairly quickly, so make sure you have your cupcake cases or suitable tray ready. If your mixture gets too cold, just warm it up in a microwave for few seconds or over a saucepan of simmering water.
Make them small as they are very filling (and also full of calories). The first time I made these, I made them way too big and had to cut them up in half.
Allergies & dietary requirements
- Dairy Free
- Gluten free
- Nut free
- Low to medium FODMAP & easy to digest (make sure you use maple syrup or regular sugar, not honey or agave syrup)
- Vegetarian & Vegan friendly (don’t use honey or dairy butter)
Ingredients & Possible Substitutions
Coconut flakes – it’s best to use unsweetened coconut flakes or dedicated coconut as it’s naturally sweet anyway and you don’t want to add too much sugar to your fat bombs.
Coconut oil – this recipe uses a fair amount of coconut oil, which is a great way of using up your coconut oil before it goes off.
Cocoa powder – depending on your taste, you can use more or less cocoa powder in this recipe, it really depends on your taste buds!
Butter – use dairy or plant based butter, which will make the fat bombs taste more creamy
Natural sweetener – maple syrup or agave or date, carob syrup, honey or regular icing sugar (fine powdered sugar) – add more to your liking
Cinnamon or nutmeg optional (or other sweet spice of your choice)
Sea salt flakes – optional (to sprinkle on the top of the chocolate bombs)
If you want your chocolate fat bombs to be a bit firmer (and last longer out of the fridge – for example if you want to take them for a day trip and enjoy them in the afternoon), use cocoa butter instead some of the coconut oil.
Cocoa butter is more expensive than coconut oil, but I think it’s worth adding it in as the cocoa butter sets much firmer and withstands higher temperatures.
To balance the cost and firmness of the final chocolate fat bomb, try something like 50% coconut oil and 50% cocoa butter to start off and I think you’ll be pleasantly surprised how it turns out.
MY OTHER RECIPES WITH COCONUT
- Vanilla & Coconut Chia Seeds Pudding & >>
- Coconut Smoothie Bowl >>
- Coconut & Matcha Green Tea Ice Cream >>
How to make coconut & chocolate fat bombs
Melt the coconut oil and butter together in a small bowl. This can be done in a saucepan on the hob or in the microwave on a low heat.
Add the shredded coconut flakes and the cocoa powder and mix all together.
Stir in the maple syrup (or sweetener of your choice), vanilla extract and spice (if using) and mix everything until it’s fully combined.
Taste the mixture and adjust the flavour to your liking (add more spice, cocoa powder or maple syrup).
Spoon the chocolate coconut mixture into the cupcake cases (paper or silicone – re-usable ones) about 1 large tablespoon into each.
Top with extra coconut flakes and sea salt flakes.
Leave to set in the fridge for 20-30 minutes until it’s set.
Keep in the fridge in a suitable storage box (layered in between greaseproof paper) and take out when needed.
Eat within 5-7 days.
How else you can make this recipe?
The possibilities are endless with this recipe – you can easily swap some of the coconut flakes for seeds, use more or less cocoa powder (or use a real chocolate – melted). You can also use part coconut oil and part peanut or almond butter.
This recipe will give you about 12 medium sized chocolate fat bombs if you use regular cupcake cases. You can also make more if you use mini cupcake cases (or ice cube trays).
Can I scale up or down this recipe?
I’ve made this recipe as a small batch, but you are welcome to make less if you half all the ingredients. Equally you can easily double up all the ingredients and make more. These coconut and chocolate fat bombs have a limited shelf life, so unless you are making them for a large crowd, I’d stick with the smaller amounts.
Can this recipe be made in advance?
Yes, you can make these 2-3 days in advance and keep them in the fridge until you need them.
How to store this recipe
The Coconut & Chocolate Fat Bombs are best kept in the fridge in a sealed container (with the fat bombs layered between sheets of greaseproof paper.
The shelf life
Your chocolate fat bombs should be O.K in the fridge for about 7 days (or little longer).
Can I freeze fat bombs?
I always prefer to keep my chocolate fat bombs in the fridge and eat them within a week, but if you really can’t eat them within that time, freezer is your friend!
Freeze the fat bombs first laid on a tray lined with a greaseproof paper. Make sure they don’t touch touch each other. Once firm enough (frozen), transfer them to to a suitable container and layer them with a greaseproof paper to make sure they don’t stick together.
Once you are ready to enjoy your fat bombs, take them out (only take what you will actually eat on the day) and defrost them in the fridge. You might get a bit of humidity around the fat bombs as you defrost them, because the coconut fat and chocolate doesn’t particularly like water (and it doesn’t absorb it).
Chocolate & Coconut Fat Energy Bombs
- 1 cup coconut flakes unsweetened
- 1/2 cup coconut oil
- 3 tablespoons cocoa powder or more according to your taste
- 4 tablespoons butter unsalted
- 2 tablespoons maple syrup or agave or date, carob syrup, honey or regular icing sugar (fine powdered sugar) – add more to your liking
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon or nutmeg optional (or other sweet spice of your choice)
- sea salt flakes optional (to sprinkle on the top of the chocolate bombs)
- Melt the coconut oil and butter together in a small bowl. This can be done in a saucepan on the hob or in the microwave on a low heat.
- Add the shredded coconut flakes and the cocoa powder and mix all together.
- Stir in the maple syrup (or sweetener of your choice), vanilla extract and spice (if using) and mix everything until it's fully combined.
- Taste the mixture and adjust the flavour to your liking (add more spice, cocoa powder or maple syrup).
- Spoon the chocolate coconut mixture into the cupcake cases (paper or silicone – re-usable ones) about 1 large tablespoon into each.
- Top with extra coconut flakes and sea salt flakes.
- Leave to set in the fridge for 20-30 minutes until it's set.
- Keep in the fridge in a suitable storage box (layered in between greaseproof paper) and take out when needed.
- Eat within 5-7 days.